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Food containing Chinese date dietary fiber

A technology of dietary fiber and soluble dietary fiber, which is applied in the direction of food extraction, food ingredients, and food ingredient functions, can solve the problems of low economic value and small application range of jujube, achieve high economic value, increase content and physiological activity , the effect of lowering blood fat

Inactive Publication Date: 2017-01-04
陆进坤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Expanded the extraction and preparation process of jujube dietary fiber, and solved the existing problems of jujube with small application range and low economic value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1: the preparation of jujube dietary fiber:

[0034] Weigh 300 g of jujube dregs, add 3000 g of distilled water, cook under high pressure for 30 min, adjust the pH to 4.5, add 1.5 g of cellulase, stir and hydrolyze at 50 °C for 60 min, heat up to 90 °C to inactivate the enzyme for 30 min, put Cool, centrifuge at 4000 r / min for 15 min, separate solid and liquid, take the filtrate to concentrate, add anhydrous ethanol whose weight is 4 times that of the filtrate, let it stand overnight, centrifuge at 4000 r / min for 10 min, pour the supernatant and precipitate into the evaporation In a dish, heat the supernatant in a water bath at 100°C until it has no fluidity, then put it in a vacuum drying oven at 70°C, dry it for two days, and pulverize it to obtain the soluble dietary fiber of jujube; precipitate, dry, and pulverize it to obtain the insoluble dietary fiber of jujube Dietary fiber: mixing jujube soluble dietary fiber and jujube insoluble dietary fiber in a r...

Embodiment 2

[0035] Embodiment 2: the preparation of jujube dietary fiber:

[0036]Weigh jujube dregs, add distilled water at a weight ratio of 1:8, and after high-pressure cooking for 60 minutes, adjust the pH to 4, add 0.5% of the weight of jujube cellulase, stir at 45°C for 100 minutes, and heat up Inactivate the enzyme at 90°C for 30 minutes, let cool, centrifuge at 5000 r / min for 10 minutes, and separate solid and liquid. Concentrate the filtrate, add absolute ethanol whose weight is 6 times the weight of the filtrate, let it stand overnight, centrifuge at 4000 r / min for 15 minutes, pour the supernatant and precipitate into evaporating dishes respectively, and heat the supernatant in a water bath until No fluidity, then placed in a vacuum drying oven, baked for two days, and crushed to obtain jujube soluble dietary fiber; precipitated, dried, and crushed to obtain jujube insoluble dietary fiber.

Embodiment 3

[0037] Embodiment 3: an active ingredient composition containing jujube dietary fiber, which is prepared into a functional health food, which includes the following components: 8 parts by weight of jujube dietary fiber prepared by the method in Example 2, twenty 0.01 part by weight of octaconol.

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Abstract

The invention provides a manufacturing method of Chinese date dietary fiber, Chinese date dietary fiber manufactured through the method, and a food containing the Chinese date dietary fiber. The food is made from a mixture of Chinese date residue soluble dietary fiber and Chinese date residue insoluble dietary fiber and octacosanol. The food can be bread, a hamburger, a steamed bun, a biscuit, pastry, cake, and a puffed food. The Chinese date soluble dietary fiber can prevent and cure gall-stone, reduces blood pressure to prevent atherosclerosis, and has a prevention effect on stroke, and can reduce blood sugar and prevent diabetes. The Chinese date residue insoluble dietary fiber can prevent obesity and constipation and prevent and relieve diseases such as cancer of colon. The food containing the Chinese date dietary fiber has the efficacy of reducing blood sugar and blood lipid.

Description

technical field [0001] The invention provides a preparation method of jujube dietary fiber, jujube dietary fiber prepared by the preparation method, and food containing jujube dietary fiber, belonging to the field of food. Background technique [0002] Jujube, FRUCTUS JUJUBAE, is the dry mature fruit of Ziziphus jujuba Mill. Harvest in autumn, dry in the sun, and use raw. Break open or remove the core when used. Sweet and warm in nature, it returns to the spleen and stomach meridian, and has the functions of invigorating the middle and replenishing qi, nourishing blood and calming the nerves, and alleviating medicinal properties; jujube mainly contains organic acids such as betulinic acid, oleanolic acid, and maslinic acid, and jujube polysaccharides. Its decoction has the effects of enhancing immunity, increasing muscle strength, lowering cholesterol, protecting liver, anti-oxidation, inhibiting cancer cell proliferation and anti-mutation. [0003] Dietary fiber refers t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/22A21D2/36
CPCA21D2/36A23V2002/00A23V2200/30A23V2200/328A23V2200/3262A23V2250/5116A23V2300/14
Inventor 陆进坤折改梅王亚飞苏艳路云飞
Owner 陆进坤
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